I’ve been wanting to experiment more with gluten-free recipes since I have a few friends that eat gluten-free, and I am wanting to shy more away from it myself. These cookies are a result of that desire, and although they were kind of an experiment, they turned out so good I simply could not stop eating them (as in “6 cookies in 1 day” kind of good).
My ingredients are simple: Peanut butter, banana, coconut oil, agave nectar, almonds, and flaxseed. To keep them gluten-free, I opted for GF oats, oat flour, and almond meal. And what kind of cookie would they be without chocolate chips? That’s what I said…
These cookies have some of the heartiest ingredients I know and love, making them more like a healthy snack than a true cookie. But I’m really not much of a butter-and-brown-sugar type of cookie girl anyway, so these suited my fancy much more.
What you need to know about this recipe:
-It requires just 1 bowl and about 30 minutes
-It’s refined-sugar- and butter-free
-It’s vegan and gluten-free
-It’s makes the perfect take-along breakfast or snack
-They’re seriously addicting… Temember my 6-in-1-day comment?
Yeah, ridiculously tasty.
I loved that these cookies were delicious right out of the oven and seemed to become even more delicious after they’d cooled. They became a bit more soft and banana bread-like. Even John had a few, and he’s not much into health food hippie cookies. Success!
If you’re looking for more banana-based, healthy cookie recipes try my Vegan Everything Breakfast Cookies and my Chocolate Chip Banana Bread Bites. They continue to get rave reviews. Enjoy!
Gluten-Free Vegan Breakfast Cookies
Ingredients
- 2 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 2 medium ripe bananas
- 1/2 cup natural, salted peanut butter (crunchy or smooth)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp refined coconut oil (melted // or avocado oil)
- 3 Tbsp agave nectar or maple syrup (or honey if not vegan)
- 1 pinch sea salt (add more or less depending on saltiness of your PB)
- 1 tsp pure vanilla extract
- 1 1/2 cup gluten-free rolled oats
- 1/2 cup almond meal (ground from raw almonds)
- 1/2 cup oat flour (ground from GF oats)
- 1/2 cup dairy-free semisweet or dark chocolate chips
- 3 Tbsp raw walnuts (lightly crushed // or sub other nut)
Instructions
- Preheat oven to 350 degrees F (176 C).
- In a large bowl combine flaxseed meal and water and let rest for 5 minutes to achieve "eggy" texture.
- Mash in the bananas until well combined, and then add peanut butter, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
- Add oats, almond meal and oat flour and mix well.
- Add chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.
- Drop cookies by spoonfuls on a lightly greased baking sheet – they won’t expand much. Also make them as uniform in size as possible to ensure even baking.
- Bake for 15-17 minutes or until the cookies are slightly golden brown.
- Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freeze for even longer storage time.
Dee says
Thank you for a great recipe! I make these often, using almond butter instead of peanut butter. I also leave out the nuts and chocolate chips, but I just found a dairy free chocolate chip, so they will make an appearance in the future! I’m planning on adding some dried blueberries to my next batch. I’m also planning a batch with pumpkin puree and pumpkin pie spice instead of banana. Hopefully it will turn out well.
Giselle says
I love this recipe. I follow it exactly & have made it a number of times. I love the almost cake-like texture and flavour. So good & worth making!
Lorena says
These cookies are a staple in our household. Thank you for the most wonderful and perfect cookie recipe.
Lauren Malone says
My new favourite cookie recipe. Seriously, SO good. My 3.5 year old and 13 month old each devoured 3 in one sitting. I had about 4 haha. You’re the best vegan blogger!
MDG says
We are GF but not vegan – can i just use two eggs instead of the 2 flax eggs?
Thank you!
Hi! Yes you can!
Heidi says
Hi Dana! Do you have any suggestions for something I could sub the oats and oat flour for? I recently did a food intolerance test with my naturopath, and sadly, oats is one of the things I have to eliminate for a few months. And I’m looking for a healthy breakfast cookie recipe that my toddler can also eat – it’s surprisingly hard to find one that is both gluten-free and doesn’t include oats! Thanks!
Hi! You can sub the oat flour for almond meal, GF cornmeal or millet flour. You could try quinoa for the oats!
Heidi says
Thank you!
Kayy says
My cookies look really close to your pics. Really good but the flavor is unexpected. I’m not getting much. If I were to try again I’d use spices. I’m also not a fan of the crunchy outside and soft center. Raisins sound tasty.
Joana Rosa Bragança says
These are really tasty! I used organic chicken eggs and little bits of the only chocolate I had at the moment, which had currants, almonds and hazelnuts inside. The cookies turned out fantastic! :D
Raquel says
My husband and I recently went (mostly) vegan and I wouldn’t be able to survive without your blog. Everything you make is ridiculously amazing. Like these cookies. Very filling – I could have two or three of these for breakfast with a cup of tee and feel great. And not too sweet!
Alyssa says
These are ADDICTING! I felt lazy, So I subbed the almond and oat flours with whole wheat pastry and they turned out fantastic.
Becky says
Are there any health alternatives to bananas? We (unfortunately) have banana allergies in our household. Thanks!
Avocado maybe work for a similar texture!? Just compensate with more sweetness. You need something sticky and kinda thick like bananas. Hope that helps! Additionally, check the comments as others had success with zucchini!
Anastasia says
Hello Dana,
I have a question about the almond meal. I buy raw organic almonds and make my own almond meal, flour and milk. I noticed that once in a while I come across an almond that has gone bad and tastes horribly bitter, I accidentally ate one a few weeks ago and the bitterness was so bad that I couldn’t get the taste out of my mouth the whole day. Now I am kind of afraid of making my own almond products in case one bad almond ruins the whole batch. Is there any way to tell which almonds are bad? Is there some kind of test to separate them?
sharan says
not too sweet and very healthy. this recipe is definitely a keeper~ thank you!
Adolfo says
Admiring the time and effort you put into your blog and detailed information you provide.
It’s awesome to come across a blog every once in a
while that isn’t the same outdated rehashed information.
Great read! I’ve saved your site and I’m including your RSS feeds
to my Google account. latahza
Lily Carlson says
These were delicious! Accidently ate most of them today – oops! at least they are healthy haha
Danielle says
Can you use ground flax seed or do they have to be whole? If so, would the measurements change?? Thanks!!
Ground is best!
Edi | SunCakeMom says
Simple and easy recipe. I omit the agave and only use one banana to reduce the unnecessary sugar intake as much as possible and still tastes dealicious!
Peter Shaw says
Love all the recipes!!
Alysha says
These are my absolute favorite cookies! They are currently how I choose to make chocolate chip cookies. I love the mix of banana, peanut butter and maple syrup floavor (I don’t use agave). Yum! Thanks!
Rita Napolitano says
This recipe and all the other recipes I tried from Minimalist Baker never fail and this is more delicious and healthier than a regular chocolate chip cookie!!
Mama says
Thank you for this recipe really enjoyed it came nice and delicious I love all your recipes. ?
Rebekah says
Dana! I’m not sure if you remember me, but my husband grew up with the Nuss’s and we all hung out once. ANYWAY, I need your food chemistry advice. Our second son, Everett has a weird auto immune thing called FPIES (food protein induced enterocolitis syndrome). Pretty much it means his body builds up antibodies to the protein in food and his main triggers are oats, rice, banana, soy, dairy, egg, peanuts, legumes, blah blah blah. He’s a strong little boy but is getting so tired of the 6 foods we know are safe (avocado, apple, pear, quinoa, carrot and coconut). I bought him quinoa flakes and he hates them. He begs for any carb that his brother has, but he’s not allowed to have them, so I’d love to make him a cookie or muffin out of quinoa flakes, but I’m not sure how to do it if I can’t use egg or banana. We could trial another food that would be helpful to use if you point me in the right direction. I was thinking flax to make an egg-like substance. Any recipe ideas?? Thanks a ton in advance! F
Laura says
I often substitute pumpkin or sweet potato puree for bananas in muffins or recipes such as this. Dana uses flax eggs here, which is ground flaxmeal mixed with water (1 T flaxmeal+2.5T water). You mix it and let it sit 5 minutes. Ground chia seed meal also works mixed with water instead of egg. I use almond butter instead of peanut butter.
Vittoria says
These turned out great! Super quick too. I used honey instead of agave. I made them for my husband and toddler – I split the batch. Half with chocolate chip and half with raisins for my daughter. I am enjoying both kinds:) Next time I might use chopped dates instead of raisons, and maybe add a touch more sea salt to the chocolate chip ones. These would also make great lactation cookies or even a great gift for new moms.
Juliann says
Heya,
I made a heavily modified version of this to suit my own dietary needs and what I had in he house. I subbed 1 cup of peanut butter powder for oat flour and peanut butter. I used eggs and butter instead of flax and coconut oil (not vegan, and out of coconut oil which was sad), threw in a scoop of protein powder, and used Reese peanut butter chips because I’m allergic to chocolate. I ate 5 in the first day!! These are so yummy! I calculated the nutrition using myfitnesspal and my version had 6 gm of protein per cookie, which I was really happy with!
Thanks for the inspiration!
Jeff says
I need an app for all these delicious recipes :)
Stacy S says
So I just HAD to make these…they are great! I made some substitutions and additions….used 1 banana (sensitive to too much banana) and 1/2 c unsweetened applesauce, then added cinnamon, raisins and dried cranberries…..VERY DELICIOUS!
I am still trying to understand “breakfast cookies” I have been finding many recipes by that name…but I will take it…LMBO!
Thanks for creating a gluten free vegan recipe…new fav!
katya says
I put chia seeds in it AND THEY WERE AMAZING! I AM 9 years i made with my mom and we loved them
I give this 5 stars
Afton Hupper says
These are really tasty. I think they would be even better with a little more salt, cinnamon and more sugar! Next time I plan to add in maybe 1/4 cup coconut sugar. Otherwise totally delicious, and a filling / healthy snack! Thanks for the idea :)
Jennifer says
Such a wonderful and easy recipe with easy ingredients! I made as directed with the addition of cacao nibs, unsweetened coconut flakes and a tiny bit of agave syrup to the top. Perfectly moist little cookies :D Thank you for all of your awesome vegan recipes!
katya says
cacao nibs and coconut flakes sounds DELISH!
Sarah Maria Scicluna says
Amazing recipe! :)
eliana says
This cookies are the absolute best! Have been sending the recipe to everyone and anyone!
Full of the perfect blend of a bunch of flavors– none of them overpowering the others.
I substituted dried cranberries for walnuts (not such a fan) and they add a little bit more flavour. Love them!
Sofia says
Thank you for the great recipe!
Sara says
Hi Dana, your cookies seem delicious! Can I use almond flour instead of the almond meal to make them? :)
Amber says
The best! I love your recipes. My kids devoured these, including my 15yr old son who doesn’t like anything “healthy”. Thank you.
Miranda says
Hi! These look delicious! I’m avoiding peanut butter right now. Do you think it should still work without it? Thanks for the recipe!
I’d recommend subbing something else, like almond butter!
Tori M says
I’m really new to this kind of baking and had to do some subs I thought I’d share! We can’t do tree nuts or peanuts so I used sunflower butter instead of peanut butter and coconut flour instead of almond meal. I used cacao nibs instead of chocolate chips. They came out great!
Morgan says
Hi! Can I use almond butter insteAd of peanut butter? Am dying to try these!!
Marie-Ève says
Ils sont tellement bons!!! Je les adore pour le déjeuner!
Barbara says
Yum! Very good! Will go well dunked in my tea!
Jennifer says
Hi there, I am looking at making a “fruit pizza” with a oatmeal crust, do you think this would work?
Annette says
I’m assuming the flax gets added at some point?
Carissa says
I have made these cookies so many times now and, without fail, have been asked for the recipe every single time! What a score! Super easy to make, healthy, and delicious! I’m seriously in love with these hearty, filling, delicious cookies!
Yay! They really are still one of my favorites!
Amiee says
What can I use besides banana and peanut butter in these? I prefer sweet potato, pumpkin & apple flavors.
Amy says
My 4 year old has multiple food allergies and we LOVE these cookies! I’ve made them a couple times following the recipe exactly and they turned out great. I recently discovered that she can’t have oats anymore, so tonight I tried substituting quinoa flakes for the oats (scant 1:1) and millet flour for the oat flour (1:1). We just pulled them out of the oven and they are fantastic! I love finding allergy-friendly recipes that are easily adaptable. Thank you so much for providing this wonderful recipe so my sweet girl can have her cookies!
Julia says
These are super yum! Another great recipe from you Dana! I think I have now tried about 10 recipes from your site and everyone of them has been ridiculously delicious! Thank you for providing such amazing recipes that make peoples lives better :)
That made my day! Thanks, Julia!!!
Susan says
Hi Dana,
These are really hearty and delicious cookies – thanks for the recipe!
Just a question for you though…
I don’t bake/cook with refined coconut oil, so I used my usual – organic, unrefined, cold-pressed, virgin coconut oil – and the texture was really great … so I’m curious why you recommend refined oil or canola – since it’s such a highly GMO oil – any reason?
Dina says
Can these be made using only coconut flour? (have you tried this…?)
Thanks.
Liza says
What could I replace the bananas with? Also could I sub chia for the flax? My son is highly sensitive to both. Thanks, can’t wait to try this!
Cele says
Just made these and they are terrific! Instead of the Oat Flour I substituted in 2TBS of coconut flour. I also added dried prune pieces. Thank you for a great and easy recipe and also for teaching me about flax eggs! Perfect.
Emily says
Thanks, these are fabulous! My 4 year old son and I are GF and I’m vegan. Always love a good cookie recipe. My gluten-eating daughter and husband loved them too.
Nabila says
these are so delicious we cant even wait for them to cool down. they immediately get put in front of the fan. its also nice to give my daughter cookies that are actually Good for her. ha! (she usually doesnt get any). thanks for creating something that all of us at home can enjoy :0)
Ania says
Smells amazing, tastes wonderful!! Great recipe!
I substituted chia seeds for flax as I didn’t have any. Worked a treat! :)
Autumn says
I think you are my favorite baker because you understand me! Haha! You make awesome, hit-out-of-the-ballpark recipes with ingredients that aren’t so crazy that I buy a gallon just to use a teaspoon. It’s stuff I normally just keep in my kitchen, and I love that. Thank you so much for your awesome ideas, and keep going! Your photographs are beautiful also!
Thanks Autumn! That’s what I aim to do! So glad you appreciate our methods and vision. Cheers!
Alicia says
I’ve made these cookies like 5 or 6 times now so I figured I should stop by and leave a comment. These cookies are amazing! I took a batch of these to share with my yoga class this morning and they just loved them. Everything I’ve made from your site has been delicious. Thank you for sharing!
Aw, thanks Alicia! I appreciate your review and positive feedback. So glad you’ve been enjoying them!
Jo Ann says
WOW…I made these on Sunday night and I have about 4 left this morning…soon to be 3! I pack a few for snacks at work during the day. They are guilt free and so tasty!! I forgot to buy almond meal and subbed flaxseed meal instead and they turned out great. I used honey as well and the thick Ghiradelli dark choc. chips. Amazing recipe that I can’t wait to make again!
Right? Aren’t they so addicting? Every time I make them I have to stop myself from eating half the batch straight out of the oven. Glad you enjoyed these, Jo Ann!
Savannah says
These were so simple to make, yet so delicious! I added a dusting of cinnamon right before baking. I’m not sure I would classify these as cookies, but whatever they are, they’re tasty (; Thanks for the recipe!
Yay! Love the dusting of cinnamon tip. Thanks for sharing, Savannah!
Flo says
Hello!! I’m a big fan of what you do, it’s just so good!! Tasty food is what I love and inspired on you now it can also be healthy. I want to do this cookies but the thing is that where I live, to this day, I have not seen canola oil. Does the recipe change too much if I use vegetable oil?? Thanks for all!! :)
Thanks for the sweet words, Flo! Yes, you can sub vegetable oil or melted coconut oil in this recipe. Hope that helps!
Flo says
THESE TASTE LIKE BANANA BREAD!! maybe less than the banana bread bites jajaja but wow great taste!! perfect for snack time and pretty filling. I think I should have baked them a bit more, but next time I’ll do better. Waiting for more recipies and enjoing the current ones!! :)
Patricia Thacker says
I just made these. My family loved them. Made them exactly as written. Perfect. Thanks so much for sharing.
Eleni says
These are AWESOME. I ended up using 1/2 cup oat flour, 1/2 cup rolled oats, 1 cup almond meal and 1/2 cup hazelnut meal. so still 2 1/2 cups dry just different proportions. This was due to the fact that I ground my oat flour, realized I only had 1/2 cup more of rolled oats, so I subbed the almond meal for the rest, Ran out of that and used hazelnut meal.
Still awesome.
Tahr says
I use rolled buckwheat as I’ve never heard of glutenfree oats. Usually 2 TBSP makes a meal’s worth of porridge and a batch of cookies equates 15 meals. They’re definitely filling, but they’re so irresistible even without choc chips – I wolf down a whole tray every time as soon as they’re cool enough :P
Going by looks and texture, PB can be replaced with tahini or nut butters, or ground cashews, seeds or nuts (without additional oil or banana but I skipped the setting in the fridge). I omit or replace most of the almond meal because I have to, and have to use rice syrup instead of agave.
Li Shan says
Made 2 batches today and YUM. I like it’s not too sweet and soft. This recipe is easy for a beginner like me. Thanks!
Ash says
Just made these, have already eaten 3 of them while they are warm. We are GF and Vegan and after 1.5 years of baking that way this is a new favorite I’ve found today. Thank you!!
Lisa says
These were so yummy!! I love the banana bread taste and texture.. I have been looking for a healthy breakfast cookie recipe for my kids since we’re always playing beat the clock in the am…We are GF and nut free so I subbed crunchy sunbutter for the peanut butter, flax meal for the almond meal, added 1/2 cup brown sugar(to make sure they would eat them)and as non-vegans I used 2 eggs.
Francesca says
Hi,
I’ve recently been diagnosed with celiac disease, which for a lot of people also creates a lactose intolerance so recipes like this are so great to find! Where do you buy your gluten free oats?
Lynne says
I buy mine at Trader Joe’s, but I know Bob’s Red Mill is a good brand that has gluten free oats, too!
Lauren L. @ Newest Obsession says
Made these today, and they are great! I love how not sweet they are! Only thing is, the instruction on when to add the “flax eggs” is missing. I added it at the end, when I realized I hadn’t added it yet, but I thought I would let you know. Thanks for sharing.
Lauren, it’s actually the very first step and then you just add all the other ingredients to it in the large mixing bowl. That’s what makes it a 1 bowl recipe! Sorry if I didn’t communicate that clearly enough :D
Lauren L. @ Newest Obsession says
Oh I see. I guess I missed that. I just mixed it and set it aside to get “eggy”. They still turned out great!
Good! Just wanted to clarify ;D
Lisa says
I have an allergy to nuts. Do you have a recommendation for a substitute on Almond Meal? Thanks.
I’d suggest cornmeal, another nut meal – such as hazelnut, if that works – or additional oat flour. Hope that helps!
Bo says
Is the flaxseed you use for the flax egg the actual seeds? Or flaxseed oil?
Flaxseed meal, good question!!
Kate says
Not to b picky but chic chips are not vegan – look at the ingredients – but what harm is a leetle bit of choc going to do?
Suz says
dairy-free chocolate chips are vegan.
Sass says
There are tonnes are vegan chocolate products available. Pure chocolate doesn’t contain milk anyway. It’s added.
Denisa says
Great recipe, tried them subbing one banana for a grated summer fresh zucchini from the CSA harvest box. YUM…. definitely a staple from now on. Thank-you
Lovely!
Sweet says
I just made a batch of these, and they are DELICIOUS. I subbed g-free corn meal for the oat flour and almond meal because that’s what we happened to have, and I used maple instead of agave for the same reason. Did I mention DELICIOUS? Thank you for th recipe and to Monique at brownvegan.com who led me here.
Melody says
So delicious! I made them exactly as posted with the addition of dried blueberries and dried cranberries. The perfect addition to our breakfast rotation of tried-and-true favorites!
Ellissa says
Amazing!!!!!! Love them!
Ashley says
Just made these and they were absolutely delicious. Thanks for the recipe!!!!
Caitlin says
I’m allergic to peanuts, but I’d love to sub another type of seed butter and try this recipe! Any suggestions?
Tahr says
I used tahini but measured with a dessertspoon, might’ve been more than 1/2 cup and I could detect the taste. Last time I used ground cashews and sesame, no almond meal and the cookies were better. I think any nuts or seeds, ground, would do, except pumpkin seeds which I can’t imagine in sweet stuff.
meghan says
These were really good! Thanks for the recipe. I subbed Chia Seeds (same measurements) for the ‘eggy’ flax seed mixture, they came out wonderfully, as the Chia seeds actually turn into a gel! I also subbed the oat flour for a cup of fresh almond meal that came out of making almond milk in my slow juicer! no waste :D
Katy says
Could you use something other than peanut or almond butter?
Um, another nut or seed butter? Or, you could potentially omit it and see how it goes, although I really feel it helps with the texture/flavor. If you end up leaving it out, I’d increase the amount of banana you use so it gives it more moisture…hope that helps!
LiSA says
How many cookies per serving? Nutritional info does not state that. Thanks!
Ashley says
What’s the serving size on the nutritional info?
1 cookie!
Amy says
These cookies look tasty and I want to try them. However I have a son who doesn’t eat bananas or fruit for that matter. What would you substitute for them?
Thanks.
Um…maybe avocado for a similar texture!? Just compensate with more sweetness. You need something sticky and kinda thick like bananas. Hope that helps!
Ellissa says
Mmmmm these were AMAZING!!!!! I loved how packed they were of good healthy ingredients! Amazing! My all time cookie go-to recipe! Thanks for sharing! :)
Courtney says
Great recipe! Can you tell me how many are in one serving (for the nutrition info)?
Sylvia says
Agave is good for you ! Whoever told you it’s as bad ad sugar is very wrong !
Great cookies !!!
Paige says
Agave has become popular, because it’s a natural sweetener, but it’s actually not good for you, because it’s extremely high in fructose. In fact, agave has more fructose than HFCS! Excess fructose is a known contributor to type 2 diabetes and non-alcoholic fatty liver disease. There are many healthier options for natural sweeteners.
Thanks for sharing, Paige! I feel this is relatively new information in the healthy food community. I’m transitioning to maple syrup when possible.
Paige says
Me too! Or honey. I’m excited to try this recipe. I’m making it for my dad as a healthy oatmeal cookie alternative for Christmas, so thanks!! :)
Laura says
I use chopped dates or chopped dried apricots to substitute in approximately equal amounts or a little more to sweeteners such as sugar, coconut sugar, maple syrup, agave, honey, etc, in recipes such as this and in muffin recipes. I used chopped dried apricots here and it was fabulous. I prefer to use dried fruit over liquid sweetener or even coconut sugar. I did find that raisins have an unpleasing texture, not smooth like dates or apricots, so don’t sub well for sugars.
My preschooler age vegan son adores these cookies and now so does my twin sister, who has asked me for the recipe and whose eyes go huge in delight, mouth stuffed with breakfast cookie, every time she stops by for one. Daily. And she works out, so I reckon it meets her approval on a healthy level.
Laura says
I also wanted to add that I substitute raw, creamy almond butter for the peanut butter to avoid aflatoxins and because I physically feel much better using raw almond butter than even when using roasted almond butter or especially peanut butter, even though I like the taste of peanut butter.
Julia says
Yum just made these two nights ago! So yum! I am seriously loving your site I have made at least 6 recipes from your website! Thank you for being my new FAVORITE blog!
R says
Am in need of gf vegan pb cookies–so thank you! Possible to leave out the almond meal? Allergic to almonds.
Thank you!
A. says
I halved the recipe and loved these! I used brown rice flour instead of almond flour. Nice and banana bread-y. Thanks!
Bewildered Bug says
Thanks for this awesome recipe! Do you think you can leave out the oat flour and just double the almond flour? I don’t have a food processor to grind them :s
I think so! Although, you may need to add a little more since almond meal isn’t as absorbent. Hope that helps!
Valia says
Looks delicious!
Janet Owens says
Agave is just as bad for you as sugar.
Kayla says
Just made these! Fantastic recipe and you can really play with it and add your own things. I ended up using chia eggs, and instead of chocolate chips, i used dried apricots and cranberries, also added extra walnuts, almonds and sunflower seeds. Yumm! Thank you :)
Yay! SO glad you liked them. These are the cookies I literally could not stop eating – 6 in one sitting! OY! :D
Jen says
Kayla, can you please tell me how to make “chia eggs?” I have chia seeds at home so just need to know!
THANKS!
Jen, it’s just 1 Tbsp chia seeds + 2.5 Tbsp water!
Izy says
ooh yay, I’ve been wanting to make some breakfast cookies for a while now (…because, well, who doesn’t want cookies in the morning!?) so I’m TOTALLY going to be making these :)
Tori says
Hi. These look delicious and I am looking forward to trying them. Would you please clarify the 2nd item on the ingredients list? It says 2 flax eggs. Thanks so much!
Hi Tori! That’s just a vegan egg substitute, so you’ll add 5 TBSP water to 2.5 TBSP flaxseed meal (ground flaxseed). Stir the two together, let it set for 5 minutes, and it forms an egg substitute for baking! Hope that helps.
Suzanne Ferenczy says
Dana: please, please change the original recipe to say that the flax seeds are to be the ground type. I imagined soaking flax seeds in water and thought what can that possibly do for them? In your reply to Tori you indicate flax seed *meal*, a big difference from the seed itself, in use and function. See here?:
Dana says
March 12, 2013 at 5:17 pm
Hi Tori! That’s just a vegan egg substitute, so you’ll add 5 TBSP water to 2.5 TBSP flaxseed meal (ground flaxseed). Stir the two together, let it set for 5 minutes, and it forms an egg substitute for baking! Hope that helps.
Megan says
I’m so glad this was mentioned. I literally soaked while go flaxseeds waiting for an egg texture and nothing happened. I used chia seeds instead.
Nina says
I scrolled down here to make the same request. Can’t believe it hasn’t been changed since 2013 — it’s like saying “corn” instead of “cornstarch” or something. Totally inaccurate.
Hillary | Nutrition Nut on the Run says
yum in my tum!
Lindsey says
what is not to absolutely love about cookies for breakfast! it also doesn’t hurt that they’re gluten free and vegan.
Erika says
Yes! These are my kind of cookies as well. My roommate and I are already hooked on your banana bread cookies, but we will definitely be trying these out as well :)
Amanda @ Once Upon a Recipe says
You had me at breakfast cookie! The gluten free and vegan parts are just icing on the cake…er, cookie!
Alexis @ Hummusapien says
These look like little bites of heaven. Plus they’re gluten free AND vegan? AND delish? Love it!
Natalie Cartwright says
Will be making these for the upcoming weekend to bring to a friend. Thanks for sharing a gluten free and vegan friendly recipe (:
Ashley says
Who doesn’t love cookies for breakfast? How about we meet. I’ll bring the blueberry muffin bread pudding, you bring the cookies, John brings the coffee. :)
thelittleloaf says
I will never tire of new recipes that use up leftover bananas! As for gluten free, an increasing number of my friends can’t eat it so I love having a stash of recipes on hand to surprise them :-)
Abby @ The Frosted Vegan says
Simple, but filling, how lovely!
Krismas Vera says
Loved them! I made them more into muffins as opposed to cookies. What a yummy treat. My 3 kids ate them up!!